Essence of Chinese restaurant in home wok?

No matter what we do with selection of ingredients, seasonings, sauce, and style of preparation, we can’t get what we cook in the wok at home to come out tasting like it does in the Chinese restaurant.

We even tried the theory that the magic is in the little black things (LBTs) that collect in a restaurant wok through extended heavy use (maybe without a good scrub?) and attempted to generate our own LBTs. Nothing has worked. What we make tastes good, but even when we get LBTs in it, little blackened bits of garlic or whatever, it’s not the same.

What’s the secret? Can you buy LBTs under the counter in obscurely marked little pouches if you know the code word, or are we missing some other essential flavoring agent or technique?